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Author Topic: Thanksgiving Recipes  (Read 14550 times)

Sue Landow

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Re: Gourmet Thanksgiving Mushroom Gravy
« Reply #15 on: November 21, 2004, 03:44:51 AM »
Gourmet Thanksgiving Mushroom Gravy

Can be prepared in 45 or less for those who don't make drippings gravy, or who prefer a Gourmet gravy.

Ingredients:
1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake
 (discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves


Preparation:
Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.

Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.

Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.

Makes about 2 1/2 cups.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Dana Pescator

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Re: Gourmet Thanksgiving Mushroom Gravy
« Reply #16 on: November 22, 2004, 08:54:52 AM »
Gourmet Thanksgiving Mushroom Gravy

Can be prepared in 45 or less for those who don't make drippings gravy, or who prefer a Gourmet gravy.

Or those who are too lazy to go through roasting a turkey and making drippings gravy? Why that sounds like me!  ;D

And this sounds like a nice easy solution. Thanks.


Sue Landow

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Re: Thanksgiving Sweet Potatoes
« Reply #17 on: November 23, 2004, 09:05:15 AM »
Thanksgiving Sweet Potatoes

This sweet potatoes recipe is made even sweeter with orange juice, cinnamon and marshmallows."

INGREDIENTS:
2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a 10x6 inch shallow baking dish and pour orange juice over.

In a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.

yields 6 servings.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Non Bread Thanksgiving Stuffing
« Reply #18 on: November 24, 2004, 09:19:30 AM »
Non Bread Thanksgiving Stuffing
 
    1/2     lb           Beef, ground
    2       tb           Butter
    1       t            Salt
    1/2     c            White rice, raw
    1                    Poultry liver
                         -(from the bird you
                         -are going to stuff)
    1/2   c              Pine nuts
    1/2   c              Almonds (blanched),
                         -whole
    10                   Prunes, pitted
    1/2   c              Raisins
    10                   Chestnuts (up to 15)
 
 Cook the chestnuts:  Cut a groove on each chestnut and roast them on the stove (if you've got an electric stove, placing the chestnuts on the burner will do the trick, though you'll have to do some cleaning afterwards.) When they're done, peel them. Watch your hands.
   
Brown the beef with half the butter.  Add the rice, salt and a little water, and let it cook on low heat, until the water is absorbed.
   
Boil the liver, mince it and add it into the rice and meat. Add the almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts. Add a small amount of water and let everything simmer until the water is absorbed.
   
The stuffing is ready to use.  Add the remaining butter and bake it.  I usually wrap the stuffing in aluminum foil, put it in a separate pan and bake it along with the chicken. When the chicken is ready, the stuffing is ready too!
   
Yield: stuffs 5-6 lb poultry.
   
 
 
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Thanksgiving Stuffing Recipe
« Reply #19 on: November 24, 2004, 09:20:29 AM »
Thanksgiving Stuffing Recipe

 1 pound whole wheat bread, cubed
 1 pound mushrooms, sliced
 1 large onion, sliced
 1 head celery, sliced
 5 - 10 cloves garlic, minced
 1 tablespoon dried sage
 2 teaspoons dried thyme
 black pepper
 1/2 cup white wine
 veggie broth or broth made from chicked flavor veggie broth mix
 1 equivilent of non fat egg stuff, or not if you are vegan
 salt if you need it
 
 sautee all the veggies in white wine, I do it in batches, too much for
 my biggest pan.  Add herbs to the sauteeing veggies.  Cook til veggies
 are tender but not limp and mushies have let go of their juice.
 
 Mix veggies with bread cubes.  Add egg and enough broth tomake it all
 quite moist but not soupy, you know, just right.
 Bake covered about 30 minutes, uncover and bake 15 minutes more.
 
 Serve with mushroom gravy.


"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Mama Lou's Thanksgiving Candied Yams
« Reply #20 on: November 24, 2004, 09:24:28 AM »
Mama Lou's Thanksgiving Candied Yams

Ingredients
3 pounds sweet potatoes
1/4 pound butter
1/2 cup fresh orange juice
1 tablespoon freshly grated orange zest
1/2 cup lightly toasted chopped pecans
A pinch of salt
2/3 cup brown sugar

Directions
These turn out buttery, sweet and brown. Preheat oven to 350 degrees F. Peel the sweet potatoes and cut them into 2-inch pieces. Cook in a large pot of boiling salted water until tender, about 20 minutes.

Drain; place in a buttered baking dish. Melt the butter in a medium pan; add the orange juice, orange zest, pecans, and a pinch of salt. Pour butter sauce over yams, sprinkle the brown sugar on top. Bake 30 to 40 minutes, stirring occasionally.

Serves 6 to 8.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

judykanova

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Re: Thanksgiving Recipes
« Reply #21 on: November 24, 2004, 11:28:31 AM »
Sue, have you run across a good sweet potato pie recipe?  I'm wonderiing if the yam recipe you just gave (which sounds yummy), could be adapted (minus the pecans and zest) and used for filling of a pie.

Thanks as always for keeping us well 'stocked' on great recipies!

judy
'For ever, O LORD, thy word is settled in heaven.'   Ps 119:89

Sue Landow

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Re: Thanksgiving Recipes
« Reply #22 on: November 24, 2004, 02:22:47 PM »
I'm wonderiing if the yam recipe you just gave (which sounds yummy), could be adapted (minus the pecans and zest) and used for filling of a pie.

They usually can be adapted. They'll never taste like the yam, but most folks wouldn't really know the difference.


Quote
Sue, have you run across a good sweet potato pie recipe?
 

Here are a couple which I found tasty. They both have their own unique charicteristics.


Best Sweet Potato Pie


Ingredients:
  4-6 Sweet potatoes
  2 Sticks soft butter
  2 1/2 cups white sugar
  1 small can of evaporated milk
     (or half a large can)
  2 medium sized eggs
  1 tablespoon of lemon extract
  1 tablespoon of nutmeg
  1 tablespoon of baking powder
  1 pinch of salt

irections:
Boil the four to six sweet potatoes until they are soft. Peel the skins off potatoes. Mash the potatoes, and mash two sticks of soft butter (or margarine) into the potatoes.

Add two and a half to three cups of white sugar and stir until mixxed well. Beat the three eggs into the potato mixture.

Add one tablespoon of nutmeg, one tablespoon of baking powder and a pinch of salt. Here is where I add the tablespoon of lemon extract, which is the secret to giving it it's award winning flavor.

Beat in half a large can of evaporated milk, and then put the mixture into an unbaked pie crust. Bake at 350 degrees until firm. Check for doneness after about 35 minutes.

Delish!


"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Grandma's Awrad Winning Sweet Potato Pie
« Reply #23 on: November 24, 2004, 02:24:08 PM »
Grandma's Awrad Winning Sweet Potato Pie
 
INGREDIENTS 
1 unbaked 9-inch deep-dish pie shell
2-3 eggs - slightly beaten
3/4 cup granulated sugar
2 1/4 cups NestleŽ Carnation Evaporated Milk
1/2 cup (1 stick) butter - melted
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt (optional)
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 3/4 cups cooked sweet potatoes
 
METHOD 
Preheat oven to 425 degrees F

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in sweet potatoes and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate. 8 servings per pie. 
 

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

judykanova

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Re: Thanksgiving Recipes
« Reply #24 on: November 25, 2004, 12:58:14 AM »
Thanks Sue for the sweet potato pie recipes!
'For ever, O LORD, thy word is settled in heaven.'   Ps 119:89

Anne

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Re: Thanksgiving Recipes
« Reply #25 on: November 26, 2004, 06:20:52 AM »
Sue, have you run across a good sweet potato pie recipe?  I'm wonderiing if the yam recipe you just gave (which sounds yummy), could be adapted (minus the pecans and zest) and used for filling of a pie.

Thanks as always for keeping us well 'stocked' on great recipies!

judy

Hey guys, I thouight that Yams and Sweet Potatoes were the same thing? Am I wrong in this?

Sue Landow

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Re: Thanksgiving Recipes
« Reply #26 on: November 19, 2008, 06:07:54 PM »
  Thanksgiving Butterscotch Pie
 
      1 c  Brown sugar
      1 tb Flour
      1 c  Milk
    1/4 ts Salt
      1 x  *pastry
      2 tb Butter
      1 ea Egg, separated
      1 ts Vanilla
      1 ts Sugar
 
Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth.

Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes.

Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue.

Source: Pennsylvania Dutch Cook Book -  Fine Old Recipes, Culinary Arts Press, 1936.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Thanksgiving Recipes
« Reply #27 on: November 19, 2008, 06:13:52 PM »
    Second Harvest Thanksgiving Pumpkin Pie
 
  1 1/2 c  Cold half and half or milk
      1 pk 4 oz vanilla instant pudding
  3 1/2 c  (8 oz.) whipped topping
      1 c  Chopped nuts
      1 c  Gingersnap cookies
    1/2 c  Canned pumpkin
  1 1/2 T  Pumpkin spice pie spice
      1 ea Graham cracker pie crust
 
 Pour half and half or milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving.

Serves 8
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

gordonh

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Re: Second Harvest Thanksgiving Pumpkin Pie
« Reply #28 on: November 19, 2008, 09:37:51 PM »
Sue,

What do you do with the Ginger Snaps? Crush them into the mix ?

thanks

Sue Landow

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Re: Second Harvest Thanksgiving Pumpkin Pie
« Reply #29 on: November 20, 2008, 06:33:23 AM »
Sue,

What do you do with the Ginger Snaps? Crush them into the mix ?

thanks


Yes, you fold it in with the chopped nuts and Pumpkin spice pie spice.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


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